I don’t crave chocolate very often, but when I do, I am serious about it. Sometimes a handful of chocolate chips does the trick, so I looked for a way to incorporate my favorite chocolate chips into a treat that would cure my cravings. I love the Enjoy Life Chocolate Chips, and I found this fabulous recipe on the Enjoy Life website. The recipe is for 2 dozen mini cupcakes, but I made 12 regular sized cupcakes. This recipe is vegan and gluten free, so it can be enjoyed by many! This was my first time to use rice flour in a recipe, and I was very pleased with the result. These chocolate treats are very rich and taste wonderful right out of the oven when the chocolate chips are still melted! ENJOY!
Chocolate Chippy Cakes
1/2 cup unsweetened applesauce
1/3 cup water
1/3 cup canola oil
1 tablespoon vanilla extract
3/4 cup unsweetened cocoa powder
1 cup superfine sugar
1 1/3 cup white rice flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups Enjoy Life semi-sweet chocolate chips
1. Preheat oven to 350°.
2. With a mixer, beat the applesauce, water, oil vanilla, cocoa, and sugar until smooth. Add the flour, salt, and baking powder and mix until well combined. Stir in the chocolate chips.
3. Spoon batter into greased mini muffin tins. Do not over-fill.
4. Bake for about 25 minutes, or until brownie is firm around the corners and leaves an indentation when poked in the middle. Let cool completely, then remove from the tin with a small knife or spatula.
5. Frost or dust with powdered sugar if desired.